Show Us What You're Cooking! (SUWYC) - Volume 29, Spring 2023

[Smoked Transistors]

Did a couple St. Louis racks for Mothers Days.
Wrapped them with a tad of cayenne, Harry Soo's Cherrylicious rib rub, ground dehydrated onion powder, finely ground light brown sugar, melted spray butter, a lite drizzle of Honey, Apple juice.
Unwrapped after 1.5 hours, and lightly applied a small amount of Blue Hog's Raspberry Chipotle BBQ Sauce.
Put them back on the Weber Summit Kamado on a foil boat to tack up the sauce.
Later shredded a couple ribs off the bone for tacos with avocados.

[fzxdoc]

Two very nice meals. So you did the ribs 2--1.5--.5 ? They look beautiful.

Kathryn

[Smoked Transistors]

fzxdoc I think they went unwrapped a tad longer than two hours to get the bark set. I really pay more attention to the wrapping time cause I don't want to over braise or steam the ribs to where they are fall off the bone.

[Clawbear57]

Righteous looking ribs.

[Old Glory]

Sheet pan sausage, potatoes, onions, and green beans.

[fzxdoc]

I like the char you get on the sausages and veggies. I shy away from sheet pan meals, thinking that they may be the early 21st century equivalent of the 1950s casserole, where everything gets thrown together. Your photo is changing my mind about that. It looks delicious.

Kathryn

[Old Glory]

fzxdoc Thank you! It is our lazy weeknight dinner. Though it does taste pretty good!

[Meat_Man_76]

All that caramelized goodness. Yes please!

[troymeister]

Some SnS Wings Tonight..Garlic Grana Padano and Some Doctored up Frank's. Air Fryer Grana Padano Shoestring Fries and Roasted Broccoli Rabe. A couple of dollops of Creamy Gorgonzola Cheese. Now Dat's What I'm Talkin' About.

Grana Padano is similar to Parmesan Reggiano. Slightly softer and slightly less expensive. Equally as Delicious.

[fzxdoc]

That sounds like a flavor bomb of a dinner. Congrats.

K.

[Clawbear57]

Wings are delicious looking but the gorgonzola cheese took it to the top level.

[troymeister]

Clawbear57 We get that Gorgonzola at Trader Joe’s. It’s good with so many things.

[jfmorris]

Tuesday night in Alabama was steak night… a couple of ribeyes cut from a prime rib back in December.

I was impatient on charcoal startup and started on the lowest grate about 20 minutes after lighting the lump, and ended up progressing through all three levels of the SNS Kamado before pulling my steak at 135F and Yvonne’s at 145F. I didn’t get the best steak house type sear, but they had a great flavor and were very tender.



Almost to the end of my last bottle of Hank’s Signature Steak rub, which has been stored tightly in a zip lock bag…



And finally plated and in the house…

[Henrik]

Exactly fzxdoc! Although I do like the name you came up with mnavarre, no need to reverse engineer it. I posted "the source of truth" a while back :-)

[mnavarre]

Henrik I made the reverse engineered Fauxnafide batch before you posted your recipes. I never posted my take because I figured you were going to put out your recipes and because I wanted to see if I could reverse engineer it, just in case.

[Henrik]

Thanks mnavarre, much appreciated 🙏

[texastweeter]

Pulled pork tacos

[texastweeter]

Buc-ees Taco Reaper Attjack

[Attjack]

Ah, that crazy squirrel sauce I spotted the other day. There's a hot sauce expo coming up around here. I'm tempted to go but am concerned I'll sweat too much and feel gross.

[gboss]

I also cooked pulled pork tacos yesterday for work without even realizing it was "National BBQ Day"

[Attjack]

Thai-Style Stir-Fried Ground Pork with Basil (Pad Ka-Prao). Another one from The Wok. Kenji puts green beans in this dish which isn't traditional but I added asparagus instead because I had it on hand and I think it's a good fit.

[fzxdoc]

I'm pulling that cookbook off the shelf today. Either this dish or Kenji's Thai Basil Beef recipe have got to get put into the rotation for the coming week or two.

Thanks again for the inspiration. Your posts here are marvelous. They get me excited about trying something new for dinner.

Kathryn

[Draznnl]

Looks beautiful. I would never think to put asparagus in Pad Ka Prao. How did it taste?

[Attjack]

Draznnl I thought it was excellent and wouldn't hesitate to do it again.

[Troutman]

From my Louisiana Real & Rustic Series, Boudin Stuffed Quail;

[texastweeter]

Wish the fire ants hadn't decimated the quail population here in TX...

[Clawbear57]

Looks good. Never tried quail hope it was good.

[Spinaker]

Unfortunately, we had zero Morels while hunting yesterday. However, we did find a lot of Pheasant backs. They are also really good eating. It is a good consolation prize. This was only a small portion of what we actually saw.

[Attjack]

Never had those. I wonder if they grow in the Pacific Northwest.

[Spinaker]

I don't think they do, as far as I know. They grow only on trees. Mostly Elms. Attjack

[JLR]

The nice thing about smoking ribs over the weekend is being able to eat them at work for lunch all week.

[texastweeter]

Just 2?

[JLR]

Just 2. I can’t eat much. It was all I could do to finish that.

[Clawbear57]

How small is your stomach😁😁😁. T can eat twice that.

[SammyJ]

Alabama White Sauce Chicken, picture heavy
White Sauce

Chicken in Dry Brine

Chicken Sauced, The Rub was "Meat Church" "Holy Voodoo". With a hint of jalapeno!

Kettle Prepped


Loaded



Finished



First cook on my kettle

[Jim White]

Nailed it! Congrats on a new beautiful cooker.

[JCBBQ]

Dude!!! Home run! Cooker looks beautiful. Congrats!!

[JLR]

I love Alabama White Sauce. I usually use it for dressing on coleslaw and then eat the slaw on my pulled pork sandwich with just a little more of the sauce.

[RichieB]

Well done! Looking forward to many more cook pictures.

[Richard Chrz]

A friend brought me some morel mushrooms, first cook was a morel mushrooms cheeseburger on the plancha.

[theroc]

oh man.

[Grilledribeye]

I showed this to my wife and she made me get ready to go mushroom foraging. Awesome morels. Burger looks amazing.

[Bad Hat BBQ]

Heard of them & would love to try them. That looks great

[Clawbear57]

What kind of mushrooms? I've seen them buy never looked them up.

[58limited]

Morel mushrooms, they grow wild in the forest and are the Holy Grail, next to truffles.

[Richard Chrz]

Clawbear57, 58limited nailed it.

They grow once a year here everywhere in our woods if you go searching. The season can last up to 3 weeks, maybe a bit more based on weather, but you will find them, as you learn to look for them. People sell them by the lb’s here, 60 dollars a lb. Fortunately, I have friends that love to forage this and other nature’s offerings and are always so generous to share, I do my best to repay with bread and pizza kits, my seasonings blends,n etc as a big thank you!

[Grilledribeye]

Those are blonde morel mushrooms it looks like there might be a black in there too. Absolutely choice mushroom. Earthy and nutty flavor.

[Finster]

Another attempt at kettle pizza.
Good, but still room for improvement..

[Bad Hat BBQ]

Looks REALLY good to me!

Do you know what the surface temp of that plate?

[KimO]

Those look yum to me!